Turn This Corn Salad Into a Week of Meals

July 24, 2018

Salad isn't the first dish you think of that will hold up through the week. But Sriracha-Lime Corn Salad not only doesn't wilt—it can bend to be the base of so many meals. It's got spice, crunch, and a squeeze of lime to bring it all together. No droopy leaves here. Here's how to turn this one recipe into a week of meals:

Set yourself up for the week by making the following over the weekend:

And stock up on the following ingredients for your weeknight cooking:

  • Tortillas
  • Taco filling of your choice
  • Bacon
  • Littleneck clams
  • Cherry tomatoes
  • Olive oil
  • Leafy greens
  • Eggs
  • Maple Syrup
  • Garlic
  • Basil
  • Cornmeal
  • Baking soda and powder
  • Buttermilk
  • Butter
  • All-purpose flour
  • Red onion
  • Arborio rice
  • Pasta of choice

Crazy in love with summer corn

And now, how to put it all together:

  • Make a taco with your favorite filling (steak, shrimp, chicken, tofu) and the corn salad.

  • Make it a greener salad by adding leafy greens and adding a little more dressing. An Almond Butter Citrus Sauce would be good.

  • Make Corn, Bacon, and Clam Stew by sautéing chopped bacon, cherry tomatoes, and littleneck clams together with broth. Stir in corn salad at the end to warm through.
  • Make a batch of summer corn cakes and serve it with a poached egg and maple syrup for breakfast for dinner. Add in a few slices of bacon if you'd like.
  • Keep it simple and garlicky! Cook a pot of your favorite pasta and toss it with the corn salad, slow cooked tomatoes, and garlic confit.

  • Prepare a creamy bowl of risotto and stir in the salad, already warmed in the microwave, at the end. It will add a subtle spiciness to the risotto.

This article was originally published in July 2016, but we're sharing it again for corn season 2018. What other ways do you use corn in cooking? Let us know in the comments below!

See what other Food52 readers are saying.

  • Nancy
  • Bev Burton
    Bev Burton
  • shy
  • Demetris
  • The Pontificator
    The Pontificator
Freelance Food Writer


Nancy July 25, 2018
Editor - please notify us at the top that this is a vintage (rerun) article.
Bev B. September 13, 2016
I've been making this since fresh corn became available. The season is winding down but I still have some corn. Is it possible to freeze this and use it in something?
shy August 16, 2016
Demetris August 11, 2016
The P. July 10, 2016
Summer Corn Cakes.

Cue the Homer drooling meme.
SophieL July 10, 2016
This would be great in quesadillas - flour tortillas filled with grated cheese and the corn salad (slightly drained); shrimp, chicken or beef optional. Top with sliced avocados and a dab of sour cream.
Jasmine M. July 10, 2016
If you combine simply with the corn, bacon and clam stew, how much broth of your own do you add before stirring in the corn salad?
Briana R. July 11, 2016
About a cup of broth should be good! The recipe calls for 1/2 pound of cherry tomatoes that you can also you to create the liquid for the clams to cook in.
mstv July 4, 2016
Add some to cornbread before baking. Or use in a crab and corn soup.
Briana R. July 6, 2016
Yea, that would be such a great savory cornbread! And crab soup sounds amazing